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Cake-Monster
Posted 19 Jul 2017 , 2:40am
post #4 of 4
I've been practicing lately with the goal of figuring out how much my recipes actually make.
I use Swiss Meringue Buttercream using Wilton's recipe. One batch calls for 4 egg whites, 3 sticks of butter, and 1 cup of sugar.
One batch produces approximately 1.5 pounds of frosting, and this can frost 2 dozen cupcakes with a bit to spare. This would be more than enough to do rosettes.
If you're using American Buttercream, I don't know if a similar amount of frosting would weigh the same as the Swiss, so it's hard to say if you would need more or less.
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